Japanese finger food — tuna sushi, sashimi and maki

So, we found the nicest piece of tuna at the market the other day. It looks like we eat a lot of fish no? We don't really, there's just been an influx this past month due to a way too long hiatus of it from our diets. This piece of fish was just too nice and fresh to cook so we decided to slice it up and serve it in various raw formats, we made some sushi rice and made maki, sushi and had a bunch of pieces left over to dip in some lime sauce. Sooo good! mmmm tuna! I'll include how to make the rice as well as it's so important to good sushi.

For everything we used 175gr of tuna and had enough left over for the next day!

Sushi Rice

200gr  calrose rice

1 1/2 tbsp sushi seasoning (we bought this ready made, no msg)

Take your rice and place it in a bowl rinse it until the water runs clear. Cover the rice with water and let it sit for 20 minutes - 1 hour. After it's absorbed some water, drain it and place it in a pot. Cover the rice with water so that there is 3 - 5mm excess water floating on top, put it on your stove, steam without a lid until it boils, cover it and turn the heat to low for 5 minutes. After 5 minutes turn the heat off and let it steam for 20 minutes. After your 20 minutes of steaming are up put it in a bowl and pour the sushi seasoning on it. Slowly fold in the seasoning while fanning the rice. Let it sit until it cools. While the rice cools we prepare everything else! 

Tuna Prep - 

Mini Sushi

With a sharp knife! slice 12 pieces, 1cm x 6cm x 2mm, tuna place them on the side

Maki

slice 8 or 10 slices, 1cm x 6mm, of tuna off your piece.

Sashimi

We cut little cubes from the rest and heaped it on the board to eat it with soy or lime sauce.

Maki Prep - 

Leeks, Avocado, Cucumber, River crayfish

Slice the leeks, avocados and cucumbers into thin strips. Clean your crayfish.

Assembly

Now you've got all your ingredients together and they are ready to be assembled. I made the sushi and sashimi and Andreas 'master roller' Olsson made the maki.

Pile your sashimi slices on a plate and that's done! I had the easier job obviously... For the cute mini sushi, my nimble fingers took a thumb sized amount of rice and molded it into a little rectangular block and stuck a piece of fish on it. Andreas will let you know how he made the maki in the next post.

We served our platter with soy sauce and some lime-chilli dipping sauce and the remaining leek and avocado pieces.

Enjoy!

Martina & Andreas